I bought a store-bought angel food cake on a whim last July, not sure what to do with it. It sat on the counter until my neighbor fired up his grill, and I thought, why not. I buttered the slices and laid them on the grate. Two minutes later the outside was golden brown and crispy, and the inside stayed pillowy. That became the base for a compote I simmered from 2 cups (300 g) of strawberries, 1 cup (120 g) of rhubarb, 120 ml (1/2 cup) of sugar, a tablespoon of lemon juice, and a teaspoon of vanilla extract.
The compote cooks down in about 10 to 15 minutes until it turns ruby red and bubbly. Spooned over the warm grilled cake with a scoop of ice cream, it is a dessert that looks like effort but takes 20 minutes total. The rhubarb is tart in the compote, balancing all that sugar so the sweetness never dominates.
Tips for Grilling Angel Food Cake
Butter generously before grilling
Spread butter on every surface of the cake slices, not just the flat sides. Angel food cake is dry and will stick to the grate without enough fat. The butter also promotes browning. 
Use a spatula to flip the slices after about 2 minutes per side. You want golden brown color with a few darker spots. If the cake starts to char, move it to a cooler part of the grill.
Simmer the compote while the cake grills
Combine the strawberries, rhubarb, sugar, lemon juice, and vanilla extract in a saucepan over medium heat. Stir occasionally and let it cook for 10 to 15 minutes until thickened.
Start the compote first, then grill the cake. Both finish around the same time, so everything is warm when you plate it. The compote will continue to thicken as it cools slightly.
Grilled Angel Food Cake with Berry Compote
- Total Time: 20 minutes
- Yield: Serves 6
Description
A simple yet impressive dessert featuring grilled angel food cake topped with a sweet and tangy strawberry rhubarb compote.
Ingredients
- 1 store-bought angel food cake
- Butter for grilling
- 2 cups strawberries, hulled and sliced
- 1 cup rhubarb, chopped
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Ice cream for serving
Instructions
- Butter the angel food cake thoroughly.
- Grill the cake until golden brown and crispy on the outside.
- In a saucepan, combine strawberries, rhubarb, sugar, lemon juice, and vanilla.
- Cook the mixture on the stovetop until thickened, ruby red, and bubbly, about 10-15 minutes.
- Pour the compote over the grilled cake slices.
- Serve with a scoop of ice cream.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice with compote
- Calories: 250
- Sugar: 30
- Sodium: 150
- Fat: 5
- Carbohydrates: 50
- Fiber: 2
- Protein: 3
Frequently Asked Questions
Can I use fresh cake instead of store-bought?
Yes, but fresh homemade angel food cake tends to be more delicate. Let it firm up in the fridge for a few hours before slicing and grilling. It holds together better when it is slightly stale.
What type of ice cream goes best with this?
Vanilla ice cream is the simplest pairing and lets the compote stand out. A lemon or ginger ice cream works if you want to lean into the tartness of the rhubarb.
Can I make the compote ahead of time?
Yes. The compote keeps in the fridge for up to five days. Reheat it gently on the stovetop before serving. It thickens further when cold, so stir in a tablespoon of water when reheating.
